Method:1) Whisk together Chickpea flour, Buttermilk and water. Remove all the lumps. Add chili paste to taste, 1 tsp Turmeric Powder, ½ tsp Asafoetida Powder and salt to taste. Mix well and make a smooth batter.2) Pour this batter in a saucepan, turn the heat on medium, and start stirring. Keep stirring continuously until the batter cooked properly, otherwise batter will form lumps in it.3) Batter will become thick in few minutes. Take the greased plastic sheet. Let the mixture cool down very little. Spread it on plastic sheet with Kalatha to very thin layer. Let the mixture layer cool down a little.4) In small saucepan heat 2-3 tbsp oil, add Mustard seeds, pinch of Asafoetida powder, ½ tsp Turmeric Powder and 4 Curry Leaves. With spoon spread this tadka on the layer.5) Sprinkle Red chili powder, shredded coconut and chopped cilantro on the layer. With a knife gently cut the layer into 5 inch stripes. Make rolls of each stripe gently. Then cut each roll into 3-4 equal vadis.6) We have already spread tadka inside the rolls, so no need to drizzle more tadka over the rolls. But if you want you can pour 2-3 tbsp tadka over the 6-7 vadis.7) While serving sprinkle little cilantro and shredded coconut.

Tips:1) Instead of plastic sheet, you can use backside of stainless steel thali (Plates) to make thin layer of mixture. But you will need 5-6 thalis for the whole batter, which could be little difficult to manage.2) If you do not want tadka inside the roll, don’t spread tadka on the layer, just spread takda with spoon over the roll after making roll.